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SWEDISH MEATLOAF IN PASTRY

~Submitted by Ingrid, Coos Bay, OR

Pastry:
2-1/4 c flour
1 tsp salt
3/4 c cold unsalted butter, cut in small pieces
1 egg, cold
1/2 c sour cream, cold

Filling:
4 tbsp butter
4 oz fresh mushrooms, finely chopped
3 lbs ground beef, pork, ham, veal, or any combination
1/3 c chopped onion
1/4 c chopped fresh parsley
1 c grated Swiss cheese
1 egg + 2 tbsp milk

Grease the bottom of a 10-1/2" x 15-1/2" jelly roll pan with butter.

Pastry: It's easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor, pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal. With processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.

Divide dough in half. Roll each half into a 6" x 14" rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.

Filling: Preheat oven to 375 degrees. Melt butter in a large skillet. Add mushrooms; cook over medium heat 6 minutes or until slightly colored. Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl. Add onions, parsley, cheese, and milk; mix well.

Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush edges of dough with egg/milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal. Brush top of pastry with egg/milk mixture. Prick top with a fork in several places. Bake 45 minutes, until golden brown.

HEDGEHOGS

~Submitted by Shirley, Bellingham, WA

2 c. flaked coconut
2 c/ walnut meats
1 c. chopped dates
1 c. brown sugar, packed down
1 large egg

Mix ingredients together. Shape into logs or fingers. Bake 10-12 min. at 350F. Fingers should be about 2 inches long and 3/4 inches in diameter.

Note: Ends can be dipped in semi-sweet chocolate.

OLIVE PASTA
Vegetarian

~Submitted by Rita, London, England

Ingredients:
6 ounces thin pasta (capellini)
1/2 cup green olives, cut into quarters
1/3 cup red bell pepper, diced
1/3 cup green bell pepper, diced
2 cloves garlic, pressed or minced
Dash of cayenne
Paprika
1/4 to 1/2 teaspoon salt
1 1/2 tablespoons flour
1/4 to 1/3 cup extra-virgin olive oil
1/3 to 1/2 cup freshly grated Parmesan cheese

Cook the pasta to desired doneness. Drain, rinse in cold water, and set aside.

Saut?© olives, peppers, and garlic in a little water over medium heat until peppers are soft.

In a small bowl, mix cayenne, paprika (use 2 to 3 dashes), and salt with the flour. Add oil to vegetables. Sprinkle flour mixture over the olive and peppers and stir. Continue cooking over low heat for a few seconds.

Add the pasta and toss until all noodles are coated and olives are spread throughout. Toss the Parmesan cheese into pasta at the last minute and serve immediately.

CREAM CHEESE SHORTCAKE SQUARES

~Submitted by Larry Holmes, Ontario, Canada

2 cups Bisquick basking mix
2 tablespoons sugar
2 tablespoons butter
1 package (3 ounces) cream cheese, softened
?? cup sugar
2 egg yolks
1 cup sour cream
1 teaspoon grated lemon peel
2 cups cut-up mixed fruit

Heat oven to 375?° F. Mix baking mix and 2 tablespoons sugar. Cut in butter. Press in ungreased square pan, 8x8x2 inches. Bake until edges are light brown, about 10 minutes.

Mix remaining ingredients except fruit; pour over baked layer. Bake until edges are golden brown, about 35 minutes. Serve with fruit.

Makes 9 servings.

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For Two...

CORNED BEEF WAFFLE GRILL

~Submitted by Jean, Syracuse, NY

4 slices white or whole wheat bread
4 slices American cheese
Sliced corned beef
Soft butter

For each sandwich, cover bottom slice of bread with a cheese slice, corned beef and second slice of cheese and bread. Spread outside of the sandwich with butter and grill in a hot waffle iron until golden brown.